mezzomediCabbage
Mild and crisp raw, sweet and melting braised, slightly sulfurous undertone.
Cabbage is a cruciferous vegetable with a firm texture and a slightly sweet or bitter taste depending on the variety. In Mediterranean cuisine, it is consumed raw in salads or steamed, adding volume and flavor to many traditional dishes. Rich in fiber, it pairs well with garlic, vinegar, and olive oil.
Best pairings
Onion Classic84%Onion and cabbage braised together form the base of ancient Mediterranean soups and stews.
Garlic Classic82%Cabbage sautéed with garlic and olive oil.
Tomato Classic82%Tomato and cabbage form a flavorful duo in Italian minestrones and Provençal stews.
Extra virgin olive oil Classic80%Cabbage gently braised in olive oil.
Caraway Aroma bridge80%Caraway and cabbage, an aromatic pairing for braised dishes.
Cumin Aroma bridge79%Cumin brings an oriental depth to cabbage, typical of Maghrebi and Levantine preparations.
Sausage Classic79%Cabbage and sausage, a comforting rustic dish.
Carrot Classic77%Carrot and cabbage together create the colorful and succulent base for minestrone and soups.
Pancetta Classic77%Cabbage braised with pancetta, salty and melting.
Chestnut Classic77%Chestnuts and cabbage, a rustic winter pairing.
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FAQ
What goes with cabbage?
Cabbage pairs especially well with onion, garlic, tomato, extra virgin olive oil and caraway. Onion and cabbage braised together form the base of ancient Mediterranean soups and stews.
When is cabbage in season?
Best season: winter.
What can I substitute for cabbage?
If you don't have it, try: cauliflower, kale, swiss chard, broccoli.